I'm not sure if this constitutes a cracker style pie, but it did remind us of the Shakey's pizza we ate as kids in the Seventies. It was very thin, so thin that you could see a piece of pepperoni from the underside.
It was made with KABF, a typical 3:1 flour/water ratio dough enriched with a tiny bit of olive oil and sugar. The 12" pie was hand tossed, par-baked on the peel, topped with pepperoni, mozz, jalapeno and onions, baked for 5 min. on a ~570ish stone, then put under the broiler for 2 minutes in a 550F oven.
Thin, crispy, and very tasty.